Monday, November 5, 2012

Quinoa Black Bean Burrito Bowls

I love the concept of burrito bowls; everything mexican that you love heaped together in a bowl rather than stuffed into a tortilla.  This particular dish is topped over quinoa, and it is delicious.  We always add meat to ours, but this would be very filling as a vegetarian meal as well.
As far as the meat goes: this is definitely a 'leftover' meal for me.  One that you can take any extra shredded meat, add some quinoa and toppings and you are good to go.

Quinoa Black Bean Burrito Bowls
Recipe modified from The Shiksa in the Kitchen

1 c. quinoa
1 Tbsp. olive oil
1/4 c. minced onion
1 can black beans, rinsed and drained
1/4 c. chopped fresh cilantro
1/4 tsp. cumin
dash red pepper flakes
1/4 c. water
3 Tbsp. lime juice, divided
salt and pepper to taste

Meat of choice, cooked and shredded:
I like it with kalua pork the best, but we've used chicken and beef also

Toppings of choice:
tomato / salsa
avocado / guacamole
sour cream

Cook quinoa according to package directions.
When finished, fold in remaining 2 Tbsp. lime juice and chopped cilantro.

Meanwhile, saute onions in olive oil until translucent.
Add beans, water, cumin and red pepper flakes.
Bring to a boil and simmer for 15 minutes, or until most of the water has evaporated.
Stir in 1 Tbsp. lime juice, and season to taste with salt and pepper.

To assemble bowls, layer quinoa, beans, meat, and any additional toppings.
Serve warm.

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